Chocolate Brownies with Heavy Cream and Cocoa Powder
- 100 grams Plain flour
- 40 grams Pure cocoa powder
- 1/2 tsp Baking powder (optional)
- 50 grams Muscovado sugar (or caster sugar)
- 100 ml Milk or soy milk
- 80 ml Double cream (about 37% fat content)
- 1 tbsp Honey
- At Step 6 and 7, I compare the results with and without baking powder.
- Compare the photo and decide which version you'd like to make.
- Preheat the oven to 170 degrees C.
- Put all the ingredients in a bowl and mix.
- Sift the dry ingredients and stir lightly with a plastic spatula.
- Add crushed walnuts or biscuits if you like here.
- Pour the batter into a cake tin and bake for 30 to 40 minutes.
- With baking powder: the cake rises and looks like a pound cake.
- Without baking powder, it doesn't rise so much.
- Without Baking powder: compare to the cake in the top photo (with baking powder).
- It looks very dense and heavy.
- Choose whichever one you like.
- How to store: after it has cooled, wrap the brownie with cling film tightly and store in cool place.
flour, cocoa, baking powder, muscovado sugar, milk, cream, honey
Taken from cookpad.com/us/recipes/154769-chocolate-brownies-with-heavy-cream-and-cocoa-powder (may not work)